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Post by Silver on Jan 17, 2024 22:18:33 GMT 1
Mixed and melding. Planning on frying tomorrow. Small change, as I have 0.125 grams of Garlic Powder in it now: Edit: If initial taste testing is telling me anything, this one should turn out to be delicious. But initial tasting has led me astray before.
Edit #2: My initial assessment is that if there is a flaw, it's that it could have used more Nutmeg. Apparently with no Allspice or Mace or Star-Anise present the Nutmeg stands to be cranked up. I'm not changing it though. Stay tuned.
Edit #3: The Anise Seed in it is tasting excellent, as is the 4-Color Peppercorn.
Edit #4: No effort was made to scale it to a bag, as Showcase Meats most likely couldn't care less about KFC bag weights. Showcase Meats chicken may be better than I ever remembered of KFC, and even Kentucky Fried Chicken. It's that good! The new bar to strive for in cloning for sure!
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Post by deepfriednew101 on Jan 18, 2024 16:24:39 GMT 1
Edit #4: No effort was made to scale it to a bag, as Showcase Meats most likely couldn't care less about KFC bag weights. Showcase Meats chicken may be better than I ever remembered of KFC, and even Kentucky Fried Chicken. It's that good! The new bar to strive for in cloning for sure!
This comment makes the most sense Flavor is derived from making it to Flavor NOT restricted to Bag Contents ETC.
What everyone is NOT computing with is Knowing what KFC is using for extracts vs real spices and amounts
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Post by Silver on Jan 18, 2024 17:47:47 GMT 1
The South Africa ingredients list proved beyond any remaining doubt that extracts dominate. And a recent Australian 'bag' confirms it.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Jan 18, 2024 19:00:43 GMT 1
Silver, You were (are) on the definitely on the right track when you were researching the oils. I could imagine fractioning the oils and having the ability to replicate any recipe.
Thus, substituting the spices, herbs and vegetables can take place. For me, if any new ingredients list is uncovered, I could assume that the culinary formula makers are using the same procedure for any company goal whether it’s for better profit margin or to better fit the palate of a country.
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Post by deepfriednew101 on Jan 18, 2024 19:03:49 GMT 1
When you are globally 30,000 franchises strong they spend Billions on herbs and spices annually so Budget is more important then quality
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Post by Silver on Jan 19, 2024 17:14:42 GMT 1
Mixed and melding. Planning on frying tomorrow. Small change, as I have 0.125 grams of Garlic Powder in it now: Edit: If initial taste testing is telling me anything, this one should turn out to be delicious. But initial tasting has led me astray before.
Edit #2: My initial assessment is that if there is a flaw, it's that it could have used more Nutmeg. Apparently with no Allspice or Mace or Star-Anise present the Nutmeg stands to be cranked up. I'm not changing it though. Stay tuned.
Edit #3: The Anise Seed in it is tasting excellent, as is the 4-Color Peppercorn.
Edit #4: No effort was made to scale it to a bag, as Showcase Meats most likely couldn't care less about KFC bag weights. Showcase Meats chicken may be better than I ever remembered of KFC, and even Kentucky Fried Chicken. It's that good! The new bar to strive for in cloning for sure!
Needless to say, but this recipe did not get cooked yesterday. Perhaps today (I hope). |
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Post by Silver on Jan 19, 2024 22:57:10 GMT 1
OK, here's the eating report on 'A Chicken Recipe Inspired By Showcase Meats In Akron, Ohio':
First off, this batch got properly open kettle deep fried in fresh/new Vegetable Oil. Not Air Fried, as per my latest frying habit.
1) Excellent Chicken!
2) Not Showcase Meats_like. Not even KFC_like.
3) Highly lacking in the character of Nuttiness. Perhaps Mace is way more important than I recently have imagined.
4) Highly lacking in a sweetness character. My wife said it could use some Cinnamon. I was thinking Star-Anise.
5) No hint of the 'note'.
6) Even with all of the Pepper I added it didn't have the Pepper presence of Showcase Meats Chicken.
7) The Salt level was well better than for most of my recipes, but still not at a Showcase Meats Salt level.
8) The Cayenne Pepper was not noticed at all, despite that I cracked open a fresh container of Cayenne for this batch.
9) My wife, who hates excessive Pepper, commented that my Pepper was low on the KFC scale, and way low on the Showcase Meats scale.
10) Sage was way too low. And Savory was too high.
11) It seriously needed Mexican Oregano.
12) Marjoram, Thyme, and Rosemary are not required at all.
13) Yet again the I+G proved to be useless.
14) Cake Flour is nowhere near as tasty as High Gluten (Pizza) Flour. Perhaps Cake Flour was a misdirecting ruse from the very onset.
The single greatest flaw, this side of open kettle frying rather than Pressure Frying, is the serious lack of Nuttiness.
The second most critical thing missing is/was sweetness. Perhaps some Dextrose is needed after all. Sweet Paprika.
The lack of Black Pepper was felt. More White Pepper might also be needed. Perhaps the 4-Color Whole Peppercorn isn't all that I imagined it to be. And yet again Cayenne proved to be a waste of time.
Back to half and half Nutmeg and Mace. And Sweet Paprika instead of Cayenne. And Star-Anise instead of Anise Seed.
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Post by Silver on Jan 19, 2024 23:24:02 GMT 1
Striking while the Deep Fryer Oil is still hot:
200. g. High Gluten Pizza Flour (Kyrol)
34.0 g. Salt
3.00 g. Table Sugar (or 2.00 g. Dextrose)
3.00 g. White Pepper
2.00 g. Black Pepper
2.00 g. Cracked Black Pepper
2.00 g. City of Szeged Sourced Hot Hungarian Paprika [1]
1.50 g. Coriander Seed [2]
1.00 g. Ginger [3]
0.75 g. Sage [4]
0.375 g. Savory [5]
0.375 g. Mexican Oregano (Lippia graveolens) [6]
0.375 g. Allspice [7]
0.25 g. Nutmeg [8]
0.25 g. Mace [9]
0.25 g. Garlic Powder [10]
0.125 g. Star-Anise [11]
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Post by Silver on Jan 19, 2024 23:36:15 GMT 1
Formalized:  |
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Post by Silver on Jan 20, 2024 1:27:48 GMT 1
Oops, I forgot the MSG. Another source for sweetness. Sorry about that. Here's the corrected version:  |
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